Frugal cooking
None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.
If you only read a few
Add apple cider vinegar to bone-in stock to help with calcium extraction.
The acid assists in pulling calcium from bones into the liquid, adding nutritional value.
- Some people don't like the taste
- If you can still taste the ACV, you haven't cooked the stock enough
4 people, independently
Save hard cheese rinds, such as parmesan or aged gouda, to add to stock or soup.
Adds nice complexity.
3 people, independently
Add baking soda when presoaking or cooking dried chickpeas.
It removes most skins and creates a creamier texture.
3 people, independently
Keep the heat low so the stock simmers instead of boiling.
Boiling can stop flavorful elements from dissolving properly, overcook the ingredients, and result in a cloudy liquid. A gentle simmer lets these qualities blend slowly into the water.
6 people, independently
Mix cooked beans into ground meat dishes to stretch the meat supply.
A 50/50 mix stretches meat farther.
one person who lived it
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Pour stock into muffin tins or ice cube trays to freeze it, then transfer the frozen cubes to bags for storage.
Brine whole chickens for 12-24 hours in water with dissolved table salt.
The chicken will be even tastier.
one person who lived it
- Brine the turkey for 24 hours before cooking without injections.1
Strain the stock through cheesecloth and process it at high pressure in an Instant Pot for 10 minutes for safety.
To be safe.
one person who lived it
Cook rotisserie chicken bones with water and salt in an Instant Pot on the 'broth' setting for 2 hours.
It produces broth much better than store-bought options.
one person who lived it
Cook stock in a slow cooker overnight or while at work for minimal effort.
- Use a timer switch if your slow cooker defaults to a warm setting instead of turning off.
4 people, independently
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Use no more than one carrot per turkey when making stock or gravy.
Using more can overwhelm the flavor of the gravy.
one person who lived it
Pour stock into muffin tins or ice cube trays to freeze it, then transfer the frozen cubes to bags for storage.
This creates small portions that are easy to grab and lets you add just the amount needed to a recipe.
5 people, independently
Decide whether to salt the stock during cooking or season it later in the final dish.
Some find unsalted stock tastes bland; others prefer seasoning added later to gravies, soups, or stews.
- Opinions differ: some insist on salting the stock itself, while others advise against it.
one person who lived it
- Wait to add salt until after straining and when preparing the final dish, tasting incrementally.3
Blend hummus until it reaches an almost liquid consistency, then freeze it in ice cube trays for use in smoothies.
This prevents sticky spoons.
- Requires a high-powered blender like a Vitamix.
one person who lived it
Make concentrated stock with less water in an Instant Pot, then dilute it when ready to use.
It cooks quicker and allows for smaller frozen portions.
one person who lived it
Use onion tops instead of bottoms for stock.
A little dirt from the bottoms will ruin the flavor.
one person who lived it
Do not cook leafy greens and broccoli in stock for too long.
They will become bitter.
one person who lived it
Add dried mushrooms and kelp to vegetable stock.
It adds more depth of flavor.
one person who lived it
Add cumin and salt to homemade hummus.
It adds to the flavor.
one person who lived it
Use chicken liver to make paté because it is cheap.
Chicken liver is cheap.
one person who lived it
Use skull and hooves in stock for a heartier flavor, cutting the hooves up to expose marrow and membrane.
More exposed marrow and membrane results in a richer soup.
one person who lived it
Use potato peels sparingly in stock.
They have a strong flavor.
one person who lived it
Cut larger bones in half lengthwise before boiling to expose the marrow.
Allows the marrow to soak better in the boiling water.
one person who lived it
Roast uncovered at high heat initially, then lower the temperature for the remainder of the cooking time per pound.
Family found it delicious.
one person who lived it
Freeze unused pieces of ginger to preserve them for future use.
It will last ages in the freezer.
one person who lived it
Simmer and reduce the stock volume after removing bones to make glace.
It is easier to store.
one person who lived it
If you plan to make gravy from drippings or stock from the carcass, avoid brining the turkey.
Brining makes the resulting gravy and stock excessively salty.
one person who lived it
Use olive juice (vinegar) from jars of olives in hummus.
A little can make Hummus taste fantastic.
one person who lived it
Make Cilantro Quinoa Tabbouleh with a food processor.
It was sooo good.
one person who lived it
Reduce broth to one-eighth of its original amount to create a concentrated flavor enhancer.
A tablespoon will make pan sauces restaurant grade.
one person who lived it
If using soup base or bouillon, add no salt until the very end of cooking.
to avoid excessive salinity
one person who lived it
Check if the chilled stock has turned gelatinous to judge its quality.
High-quality stock tends to set like jelly when refrigerated.
3 people, independently
Thicken stews by making a slurry or adding flour for a richer texture.
Flour provides a richer, thicker texture.
one person who lived it
Include onion, garlic, and shallot skins in your stock to add to flavor and color.
The papery skins retain significant flavor and contribute a richer yellow or brown hue without causing bitterness.
4 people, independently
Pass the stock through a colander to catch big pieces, then use a fine mesh strainer for a clearer result.
3 people, independently
Expect initial fear when using a pressure cooker, knowing it becomes normal after a few uses.
One person reported standing far away expecting an explosion the first time, but found it was no big deal after a few uses.
one person who lived it
Refrigerate the stock overnight, then skim off the solidified fat layer.
5 people, independently
Simmer chicken bones, vegetables, peppercorns, cinnamon, bay leaves, and Parmesan rind in a crock pot.
It is super easy.
one person who lived it
Thin hummus with water instead of adding more tahini or aquafaba to avoid excess fat and thickening.
Blending tahini or aquafaba makes the mixture thicker and adds fat, whereas water thins it without these effects.
one person who lived it
beans, chickpeas, falafel, canned20
Freeze cooked beans in portion-sized servings using sandwich-sized Ziploc bags or freezer storage bags, draining them well first so they freeze flat and stack nicely.
Buy bulk spices from restaurant supply stores for better value.
500g jars cost the same as 25g jars at the supermarket.
one person who lived it
Rinse black beans before adding them to cold dips to prevent the dip from turning brown.
Unrinsed beans can turn the entire dip bean-brown.
one person who lived it
Divvy up soaked chickpeas into bags and freeze them for later use.
You get less gas.
one person who lived it
Add salt to beans only after they are soft and mushy, not during the initial cooking process.
Adding salt while cooking is discouraged by some sources.
- One source argues strongly for adding salt to improve flavor.
4 people, independently
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Bring beans to a full boil for 10 minutes, then add baking soda to degas them before simmering.
Baking soda helps remove gas-causing elements.
one person who lived it
Choose Valley Gem baked beans from Big Lots if you want less water weight than other brands.
They contain around 25% water weight compared to the typical 50% in other brands.
one person who lived it
Freeze cooked beans in portion-sized servings using sandwich-sized Ziploc bags or freezer storage bags, draining them well first so they freeze flat and stack nicely.
This allows you to use only what you need without forcing yourself to eat a whole container quickly.
5 people, independently
Rinse chickpeas and pat them dry before using them in recipes to remove excess starch.
Removing extra starch helps them work much better.
one person who lived it
If you cannot cook dry beans, buy name-brand canned beans on sale rather than store brands.
brand matters for flavor, as some off-brands taste bad
one person who lived it
Choose canned beans if saving time is more important than saving money.
canned beans eliminate the need to soak, sort, cook, or pick through beans
one person who lived it
Buy Ball mason jars from the craft section at Walmart rather than the kitchen section for cheaper prices.
They are cheaper in the craft section.
one person who lived it
Try cooking beans without soaking them, as some experts find it unnecessary.
A Mexican food expert reported not soaking his beans.
- This is one person's approach; others recommend soaking to reduce gas and cook time.
one person who lived it
Shape falafel into patties to allow for pan-frying and space-saving freezer storage.
Patties save space in the freezer.
one person who lived it
Cook dried chickpeas, freeze them, and microwave when needed as a better alternative to canned beans.
It avoids preservation in yucky juice.
one person who lived it
Process cilantro and parsley into the falafel mixture to make them green and authentic-tasting at a lower cost.
It makes them look like authentic frozen versions for cheaper.
one person who lived it
Refrigerate cooked beans before pureeing.
It is worlds different for the texture.
one person who lived it
Soak dry chickpeas overnight before grinding them for falafel.
Using canned chickpeas can result in a melted texture.
one person who lived it
Reduce sugar in homemade baked bean recipes by half initially.
It is easier to add sugar later than to remove it.
one person who lived it
Season homemade mayonnaise with tandoori seasoning.
It is described as the best mayonnaise ever.
one person who lived it
Serve falafel wraps with lavash flatbread, tzatziki, deli pickles, butter lettuce, and grape tomatoes.
This combination provided a wonderful breakfast that lasted until lunchtime.
one person who lived it